• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.374-389
• /
• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Korean Journal of Community Nutrition
• /
• v.13 no.1
• /
• pp.1-12
• /
• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.345-356
• /
• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• Journal of Nutrition and Health
• /
• v.54 no.4
• /
• pp.383-397
• /
• 2021

Purpose: The purpose of this study was to evaluate the change in the use of home meal replacement (HMR) and delivered foods and food habits of college students due to coronavirus disease 2019 (COVID-19). Methods: A survey was conducted on 460 male and female college students in Chungcheong province in December 2020. Results: The methods of participation in classes in the 2nd semester of 2020 were 40.2% for '100% non-face-to-face' and 40.4% for 'more than 70.0% of non-face-to-face classes'. 52.8% of the subjects responded that their physical activity had decreased, while 36.1% of the subjects responded that their body weight had increased over the past 6 months. Regarding the use of HMR, 62.7% of the male students and 69.6% of the female students responded with '1-2 times a week or less' before the outbreak of COVID-19. After the outbreak, 57.4% of males and 46.7% of females responded with '3-4 times a week or more' (p < 0.05, p < 0.001). As for the use of delivered food, 58.3% of the females responded with '2-3 times a month or less' before the outbreak, whereas the rate of responding with '1 or more times a week' after the outbreak was 64.6% (p < 0.001). Negative changes in food habits caused by COVID-19 were in the order of irregular meals (56.7%), increased intake of delivered food (42.2%), increased intake of snacks (33.3%), and increased intake of processed foods such as HMR (30.4%). Conclusion: As mentioned above, many college students had non-face-to-face classes due to COVID-19. During this period, they experienced decreased physical activity, weight gain, and undesirable eating habits such as irregular meal time, and increased intake of processed foods, delivery foods, and snacks. Therefore, there is a high need for nutrition education and policy support for the prevention and management of health and nutrition problems of college students, which can be caused due to the COVID-19 pandemic.

• Korean Journal of Community Nutrition
• /
• v.15 no.3
• /
• pp.379-392
• /
• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• Journal of Nutrition and Health
• /
• v.31 no.9
• /
• pp.1498-1507
• /
• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of the Korean Dietetic Association
• /
• v.9 no.2
• /
• pp.114-127
• /
• 2003

In the process of devising an efficient meal service system for the elderly, 478 elderly were interviewed at 6 different social centers with the elderly meal service program in Seoul area to monitor degree of satisfaction and/or needs of the beneficiaries regarding the program. The survey was conducted during the month of December 2002 by well-trained interviewers using self-developed questionnaire. Results were analyzed statistically using SAS package program. Most of the beneficiaries were low economic class and 76% of them had doctor diagnosed disease(s). Among the beneficiaries of congregate meal service, mean score of 12 aspects of satisfaction was 3.72 out of 5. For most of the questions, female elderly and healthy elderly responded with higher score than male elderly and unhealthy elderly, respectively (p<0.05, p<0.01). On the other hand, beneficiaries of the home-delivered meal service were little bit less satisfied with the service (3.54 out of 5). Compared to the beneficiaries of congregate meal service, larger portion of beneficiaries of home-delivered meal service wanted more meats (28.5 % vs. 17.1 %) and vegetables (23.2 % vs. 12.3 %) as side dishes. On the other hand, the most preferred type of cooking and/or seasoning was stewing for both cases. Based on these findings, it is suggested that more fresh foods should be used than processed foods in the preparation of meals for the elderly and, more fish-, meat- and vegetable- dishes should be served to come up to the needs of the elderly. Onto this, mainly Korean style meals with some intermittent Western, Japanese or Chinese style meals served at the right temperature would suffice most of the elderly needs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.935-943
• /
• 2015

The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.

• Korean Journal of Community Nutrition
• /
• v.9 no.3
• /
• pp.251-262
• /
• 2004

The aim of this study was to assess the nutrient intakes from infant formula and supplemental foods of 246 healthy infants fed infant formula, aged from 5 to 18 months. Subjects were devided into two groups depending on supplemental food type for weaning, Domestic supplemental foods (mainly home-made, n = 129) and Delivery supplemental foods (mainly commercially-delivered, n = 117). Four subgroups were assigned to 5-6 months, 7-8 months, 9-11 months, and 12-18 months by ages, respectively. Dietary assessment was carried out using 24-hour-recall method. Formula intakes in the delivery group tended to decrease accordingly with the ages. However, in the domestic group, formula intakes up to 8 months were similar and decreased after 9 month. Energy, protein, calcium and iron intakes from infant formula and supplemental foods were assessed. Energy intake at 12-18 months were lower than the RDA in both groups. Daily intake of protein and calcium at all ages were much higher than the RDA in both groups. Therefore, protein and calcium overnutrition were elucidated. Especially, protein intake at 5-6 months, calcium intake at all ages from infant formula was higher than the RDA in both groups. Iron intake at 5-6 months from infant formula were higher than the RDA. Consequently, as for infant formula, it was suggested that not only formula intakes but also nutrient content in formula should be reconsidered. On the other hand, nutrient intakes from supplemental foods in the domestic group tended to be higher than that of the delivery group. Especially at 9-11 months, significant differences between the two groups were observed. This may be due to high dependency on commercial powdered baby food in the domestic group. This study revealed that daily nutrient intakes of formula-fed infants are desirable but nutrient intakes from infant formula are too high. Conclusively, this study suggests that as the age of infants increases, formula intakes should be controlled and various supplemental foods besides commercially powdered baby food should be appropriately provided.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.680-686
• /
• 2011

The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby find out the optimal communication method to give desirable information to the general public. To perform this study were recruited and trained by monitoring education before and during the study. 3 domestic TV channels were selected to be monitored, for 3 months. Results of this study were as follows: First, the total reporting cases of information about foods and nutrition were 154, When each monitored contents was seen from the domain of programs, 128 cases(83.1%) were from current affairs and information program, and 26(16.9%) were from entertainment program. Second, according to survey by channel cases are 26(16.9%) from KBS, 54 cases(35.1%) from MBC, 74 cases(48.1%) from SBS, which means SBS reported the most about nutritional foods. Third, the frequency of reporting information on the overall diet and food & ingredient, cuisine & cookey, health & diet therapy and obesity & diet in order. Forth, among the 26 cases of positive or negative implications made by each cannel of KBS, 18 cases were delivered in positive ways, 7 cases had positive and negative point of views mix together, and 1 cases was negatively delivered. Finally, the most important thing is to organiae the advisory team by connecting mass media and specialist, and the educational program of nutrition should be developed for the communication of right information about foods and nutrition.